Sautéed Broccoli Rabe
Blanched then sautéed broccoli rabe with garlic, white wine, butter, and chili flakes. A classic technique that tames bitterness and brings out the full flavor of the green.
Equipment
- (Help support our site!)Sauté Pan
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
Ingredients
- 1 bunch broccoli rabe ~1 lb, blanched and squeezed dry
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- 2 tablespoons butter cubed
- ¼ cup dry white wine
- ½ teaspoon red pepper flakes
- Salt and freshly ground pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Trim the broccoli rabe and blanch for 2–3 minutes. Transfer immediately to an ice bath. Once cool, squeeze out excess moisture.
- Heat olive oil in a wide sauté pan over medium heat. Add garlic and cook for 30 seconds until fragrant — do not brown.
- Add the blanched broccoli rabe. Toss to coat with oil and garlic.
- Add salt, pepper, red pepper flakes, and white wine. Sauté 2–3 minutes until wine reduces slightly.
- Transfer rabe to a serving plate. Return pan to heat, add the cubed butter, and reduce the pan sauce until slightly thickened. Spoon over the greens and serve.
Notes
Broccoli rabe can be served at room temperature, making it a practical make-ahead side. Pairs well with grilled meats, pasta, and crusty bread.
Nutrition
Calories: 60kcal